A component of many dishes is one of the main types of greens - dill, which improves taste and smell, as well as decorates culinary delights externally. In the cold season, this useful grass can be difficult to find, so many housewives have mastered various ways of harvesting it for the future. Is it possible to salt dill, and how to do it right, is described below.
Did you know? The beauty of this plant was highly valued in ancient Rome, where the dwellings were often decorated with its stems with umbrellas.
Selection and preparation of dill
Fresh and healthy plants collected in the evening or in the morning on the day of pickling are selected for harvesting dill with salt. Green branches are moved, all whitened, yellowed and dried parts are removed. The shoots are washed under running water and laid out to dry on a kitchen towel. After this, the stems are cut to the lower branches.
How to pickle dill in jars
1 can for 0.5 L20 minutes
Nutrition value per 100 g
Cut the prepared stems crosswise in 1 cm pieces.
Put the slices in a wide bowl and cover with salt.
Gently but thoroughly mix the contents of the bowl. This is done for about 30 seconds, so that the juice does not have time to stand out.
At the beginning of the dissolution of the salt, lay the mass tightly in a clean jar and tamp for juice formation.
Wipe the rim of the can with a cloth; this will help to avoid souring the top of the contents of the can.
Cover the neck of the container with cling film in 1-2 layers - it will protect the inner surface of the lid from corrosion in an aggressive salt environment.
Screw the lid over the cling film and store.
Cut the prepared stems crosswise in 1 cm pieces.
Put the slices in a wide bowl and cover with salt.
Gently but thoroughly mix the contents of the bowl. This is done for about 30 seconds, so that the juice does not have time to stand out.
At the beginning of the dissolution of the salt, lay the mass tightly in a clean jar and tamp for juice formation.
Wipe the rim of the can with a cloth; this will help to avoid souring the top of the contents of the can.
Cover the neck of the container with cling film in 1-2 layers - it will protect the inner surface of the lid from corrosion in an aggressive salt environment.
Screw the lid over the cling film and store.Important! Tamp the salty greens in a jar by placing it in a bowl so as not to spill the juice that stands out liberally on the kitchen table.
How and where to store
Given that the dill was salted without sterilization, you need to use the dish in the first winter after cooking. There are many applications for such salting - an addition to borsch and soups, main dishes and meat, salads and slices. It is better to store salted dill in small jars so that the contents are used as soon as possible, and do not sour for a long time in the storage place.
Storage conditions are common for pickles: the main thing is coolness or cold. A refrigerator is good for compact cans, and the product will also be well preserved in a cellar, basement or underground. Humidity does not play a big role, since it is not planned to store such salting for a long time; except that dampness may affect the condition of the covers. However, during salting and preservation, they are consumables.
Did you know? This plant got its name from the Latin interpretation of the Greek word "anethum" - odorous. Indeed, it is most often added after cooking, otherwise the dish will lose its aroma and will smell only of boiled or stewed spice.
Salty dill will help diversify the winter diet, both in vitamin and aesthetically. It is always nice to see this fragrant piece of summer in your plate in the midst of winter dullness.
